In a blender, combine fresh basil, nutritional yeast, lemon juice, olive oil, and a splash of vinegar. Blend until smooth and creamy.

In a large mixing bowl, mash one can of cooked chickpeas with a fork or potato masher to have a partly smooth texture.

Chop the green cabbage, jalapeño (if using), and any other veggies. Add to the mashed chickpeas and mix in the dressing.

Spread hummus on one slice of bread, add the chickpea mixture on top, and then add a slice spread with mustard.

Slice the sandwich in half and serve immediately.